Cornmeal Apple Cake
Delightfully rustic and irresistibly moist, this Cornmeal Apple Cake combines the buttery crumble of cornmeal with the natural sweetness of spiced apples for a dessert that feels both homey and refined. Perfectly balanced with a hint of cinnamon, this cake is enriched with creamy whole milk and two types of sugar for layers of flavor in every bite. Its golden crumb and tender texture make it ideal for any occasion, whether served as a companion to your morning coffee or showcased as a standout dessert. With a quick prep time of just 20 minutes and a charming dusting of powdered sugar to finish, this crowd-pleasing recipe is as easy to make as it is to enjoy. Whether you’re searching for a comforting fall bake or a unique spin on a classic, this Cornmeal Apple Cake deserves a spot on your table.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams granulated sugar
- 50 grams brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 150 grams all-purpose flour
- 100 grams fine cornmeal
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 120 milliliters whole milk
- 1 large apple (peeled, cored, and diced)
- 0.5 teaspoons ground cinnamon
- 1 tablespoon powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy release.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes using a handheld or stand mixer.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix just until combined.
Toss the diced apple with the ground cinnamon in a small bowl, then fold the spiced apple into the batter using a spatula.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cool, dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Calories |
2912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 1494 mg | 65% | |
| Total Carbohydrate | 445.5 g | 162% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 237.5 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 328 mg | 25% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 984 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
